Churro Cupcakes: Cinco de Mayo Dessert

by Rachel McCarthy
Churro Cupcakes Recipe @rachmccarthy7

Who else can’t believe it’s May and Cinco de Mayo is on Friday?! This year is flying by! To celebrate, I thought I would share a spin on a favorite Mexican dessert: churro cupcakes.

Cinco de Mayo Dessert Recipe @rachmccarthy7
Long before A Blonde’s Moment existed, cupcakes were my hobby. I loved trying out different combinations and flooded my office with all sorts of  cupcake creations nearly once a week. I even had dreams of opening a cupcakery but, with all the cupcake shops around DC, I was a little behind the “cupcake movement.” Although I don’t make them nearly as much, I still like to experiment with different flavors and toppings so these churro cupcakes were the perfect excuse to do so!

When I was planning out food posts a few weeks ago, I knew I wanted to share a Mexican-inspired recipe for Cinco de Mayo. I originally had something else planned — a healthy dish, actually — but these churro cupcakes came to me in the middle of the night and I knew I had to make them. Don’t worry, I still made the healthy Mexican dish and will be sharing it in a few weeks 🙂

Churros are one of my favorite Mexican desserts so it was an easy choice to recreate this dessert in the form of a cupcake. I didn’t get too crazy with the batter, I just used a cake mix box and added some cinnamon to give it that churro flavor. I did, however, make my favorite buttercream frosting and added even more cinnamon. This buttercream is my go-to when it comes to frosting and good news, it makes more than enough for the cupcakes and will leave you with a little extra to eat by itself, with a spoon, if you are like me that is 😉 I finished each cupcake with a bite-sized churro for the topping and used festive cupcake wrappers to give the cupcake that Cinco de Mayo feel! Check out the easy recipe below.
Cinnamon Cupcake Recipe @rachmccarthy7

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Churro Cupcakes
by May-2-2017
Ingredients
  • 1 box golden vanilla cake mix (plus cake ingredients on box)
  • 1 ½ teaspoon cinnamon
  • 4 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoon vanilla extract
  • 1 tablespoon milk (I used almond milk)
  • 1 teaspoon cinnamon
  • 24 bite-sized churros, topping if desired
Instructions
Prepare and bake cupcakes according to cake mix instructions,  adding 1 ½ teaspoon of cinnamon to the dry ingredients. Allow cupcakes to cool completely before frosting. For the buttercream: Mix the powdered sugar and butter together in a mixer on low speed. Once combined, gradually add the vanilla, milk and cinnamon; mix until completely incorporated. Frost the cinnamon cupcakes with the cinnamon buttercream and top each cupcake with a bite-sized churro, if desired. Enjoy!

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Thanks for stopping by, friends! Happy Cinco de Mayo cooking!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

10 thoughts on “Churro Cupcakes: Cinco de Mayo Dessert”

  1. Rachel…these could not be anymore perfect!!! I LOVE them, not only are they cute as can be and I love the wrappers but they look and sound scrumptious!!! You outdid yourself!!!

  6. In a way it doesn't surprise me at all how you've always had such a passion for baking cupcakes, but it's such a cool fact to learn about you. Perhaps you can still sell them outside of your home and see where it goes?! These sound and look absolutely delicious. I've saved them and will try to attempt them because I know these would be a hit with my family. Thanks so much for sharing, beauty, and I hope you're having a great day so far, girlie!

    XO,

    Jalisa
    http://www.thestylecontour.com

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